Ingredients
- 2 large, colorful heirloom tomatoes, seeded and diced
- 2 cloves garlic, grated on a rasp or finely minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh basil, leaves torn
- 1-2 ounces shaved Pecorino Romano cheese, plus more for serving
- 4 T-bone, shell or New York strip steaks, room temperature
- Olive oil
- Kosher salt and freshly ground black pepper
Chef notes
Let's end the summer with a big bang by celebrating the sweetness of summer tomatoes! This is an easy bruschetta topping for any steak, including inexpensive and easy to find cuts.
Preparation
For the bruschetta:
In a medium bowl, mix the tomatoes, garlic, red wine vinegar, olive oil, a pinch of salt and a few grinds of pepper. Cover and rest at room temperature at least 20 minutes and up to an hour.
For the steak:
Preheat the grill or a grill pan to medium-high heat. Drizzle olive oil over the steaks and season all over with salt and pepper. Place the steaks over direct heat on the grill to sear for a few minutes, then flip and move to the indirect heat side. Once they reach your desired doneness, remove the steaks to a plate and tent by covering loosely with aluminum foil. Let rest for about 5-10 minutes.
To serve:
Stir the basil and cheese into the bruschetta mixture. Spoon topping on each individual steak. Sprinkle with a few shavings of cheese. Serve warm.
